Not really strangest, but here: Leche flan is a very common dessert here, often with sev. eggyolks and milk mixed and steamed. i learned some cake recipes can now be done in the rice cooker, and thought to try the flan as well. As i dont like having so many egg whites left unused until there is another need for them, i put in more whites w/ the mixture as some recipes do allow whites. Trouble is cooking on the rice cooker isnt slow fire, and as i also often do, lessening the sugar changes the texture/consistency of the baked/steamed food. So the flan is cooked, but not with the velvety smoothness of the real thing... someone takes a taste, but mostly i had to finish it coz it just looks and is different.